Bengali Saak-er Ghanto

Ingredients:

1 cup diced eggplant

1 cup diced pumpkin

½ cup diced potato

½ cup diced radish

3 cups chopped spinach

½ tsp Panchforan

½ tsp ginger paste

½ tsp turmeric powder

1 tsp mustard paste or powder

1 red chili, halved

½ tsp sugar

salt

2 tbsp oil

Cooking Instructions:

Place chili and panchforan in heated oil. As the seeds brown, add in the potato and radish. Fry for about 2 minutes. Now put in the pumpkin and eggplant, frying for a further 2 minutes. Add the spinach and fry for 2 to 3 minutes. Sprinkle in turmeric, salt, sugar and mustard and pour in ½ cup water. Cover and cook on a low heat until radish and potato are soft. It may be necessary to adjust water content as this is meant to be a dry dish.

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